Il Foyer del Teatro alla Scala.
Milano, letteramente a quattro passi dal Teatro all Scala, scopriamo l’ evoluzione del ristorante Il Marchesino aperto dal più grande Maestro della cucina italiana, Gualtiero Marchesi, egregiamente ricordato in un menu dove spicca il suo leggendario “Riso, oro e zafferano” 
Arredamento contemporaneo, tocchi di rosso che ci riportano alla suntuosa platea del Teatro, soffitti alti, eleganti colonne e personale attento e gradevole. Come un tributo alle note delle opere più famose, nel lounge vengono serviti drink ispirati alla musica, dall’Aida a base di Vodka Belvedere infusa al te Sakura, liquore allo zenzero, shrub di lampone, succo di melograno, bitter afrodisiaco, soda ai frutti rossi e vino rosso, affumicato con spezie afrodisiache al Lago dei cigni con Gin Hendrick’s, succo di lime, liquore St. Germain, sciroppo di agave e basilico.
Praticamente, il sublime in un bicchiere… e a tavola.
Al timone del ristorante troviamo Marco Amasi con cui ho mi sono intrattenuto per una simpatica chiaccherata.
Marco Amasi
Buongiorno Marco, mi racconta i menu del Foyer?
Sia quello di mezzigiorno che in quello serale, ho voluto celebrare la tipica cucina milanese con piatti tradizionali come l’osso buco, i mondeghili e, naturalmente, il risotto allo zafferano, sia nella versione classica che nella presentazione “Oro” creata dal grande Gualtiero Marchesi, che proprio qui deliziava i milanesi, gli stranieri e il pubblico pre e dopo Scala.
Ravioli di zucca e fois gras, raspadura Lodigiana, caviale di aceto balsamico
Filetto di rombo arrosto, carciofi, patate ratte, salsa olandese
Senz’altro i ravioli in brodo, classico piatto domenicale di nonna Nadia
Agnello al curry in un ristorantino indiano a Londra. Ineguagliabile!
Chef Amasi ci invita al Foyer. A destra uno dei suoi piatti preferiti: il classico risotto alla Milanese
The Foyer of the Teatro alla Scala.
Milan, literally a stone’s throw from the Teatro alla Scala, let’s discover the evolution of the Il Marchesino restaurant opened by the greatest Master of Italian cuisine, Gualtiero Marchesi, admirably remembered in a menu where his legendary “Rice, gold and saffron” stands out
Contemporary furnishings, touches of red that bring us back to the sumptuous theater stalls, high ceilings, elegant columns and attentive and pleasant staff. As a tribute to the notes of the most famous operas, drinks inspired by music are served in the lounge, from Aida based on Belvedere Vodka infused with Sakura tea, ginger liqueur, raspberry shrub, pomegranate juice, aphrodisiac bitters, fruit soda reds and red wine, smoked with aphrodisiac spices at Swan Lake with Hendrick’s Gin, lime juice, St. Germain liqueur, agave syrup and basil.
Basically, the sublime in a glass… and at the table.
At the helm of the restaurant we find Marco Amasi with whom I had a nice chat.
Marco Amasi
Hello Marco, can you tell me about the Foyer menus?
Both at noon and in the evening, I wanted to celebrate typical Milanese cuisine with traditional dishes such as osso bucco, mondeghili and, of course, saffron risotto, both in the classic version and in the “Gold” presentation created by the great Gualtiero Marchesi, who delighted the Milanese, foreigners and the public before and after Scala right here.
An iconic dish, probably difficult to make, how did you approach it?
“Riso e Oro”: it is a “simple” risotto with saffron, typical of Milan, with an edible gold leaf placed in the center, thus forming a circle and a square, gastronomic geometries from the 80s. Marchesi’s cuisine tended to celebrate a concept of simplicity and purity and I find that this risotto doesn’t require a very difficult preparation, the important thing is to follow the rules and continue, even if I don’t deny that I am rather intimidated by the idea of redoing such a legendary dish… I confess it , I researched it quite a bit, tried and tried to do it more than once…I wanted it to be perfect…
With La Scala next door, I think you have a truly international clientele…
Yes, especially the French and Americans. Even the Arab world appreciates our cuisine, initially with a hint of diffidence, also because the flavors of the Orient are quite different from ours, but then they come out satisfied.
Ravioli di zucca e fois gras, raspadura Lodigiana, caviale di aceto balsamico
Filetto di rombo arrosto, carciofi, patate ratte, salsa olandese
Roasted turbot fillet, artichokes, ratte potatoes, hollandaise sauce
Your first memory in the kitchen?
Definitely ravioli in broth, Grandma Nadia’s classic Sunday dish
A memory of a dish that you really liked?
Lamb curry in an Indian restaurant in London. Unrivaled!
A dish you like to be remembered for?
A simple Milanese risotto, I’d be happy… (smiles) maybe “simple” in the Marchesi way..
Chef Amasi ci invita al Foyer
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